Ingredients:
5 preserved plums
3 tbsp. rice vinegar
5 fresh chillies, chopped
1 cup soft brown sugar
1 tbsp. warm water
Method:
- Stone plums, and chop roughly.
- Mix water and vinegar in a pan.
- Heat and add plums, simmering till mushy.
- Add more water if required for cooking plums.
- Add sugar, cook till boiling resumes and sugar has melted completely.
- Add chillies, take off fire.
- Cool or serve immediately.
- If a smooth consistency is desired, blend cooled mixture in a grinder.
Making time: 20 minutes
Makes: 2 cups sauce
Shelflife: 2 weeks
Substitutes: A lesser oriental flavour, but still very
taste sauce may be obtained by substituting where
required: canned plums for preserved ones, synthetic
vinegar for rice vinegar, regular granular sugar for
brown sugar.
Thai Basic Recipes's Index
